Pumpkin Curry Soup

Curry Pumpkin Soup

This recipe is for the days when you don’t want to go to the grocery store.  All of the ingredients are things that you, most likely, already have in the house.


1 can Farmer's Market Pumpkin
2 tablespoons butter
3 tablespoons flour
2 tablespoons curry powder
4 cups chicken broth
1/2 cup half-and-half
1 cup milk
2 tablespoons soy sauce or Bragg (amino acid sauce that tastes similar)
1 tablespoon white sugar
salt and pepper to taste
Parsley for garnish


Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Continue to stir until mixture begins to bubble. Very gradually whisk in broth in very small amounts. Cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with parsley.

One Response

  1. Jackie says:

    Love this recipe but I’m lactose intolerant so I made a few substitutions:
    Coconut oil instead of butter
    Cashew milk instead of half and half

    Also be careful with the curry powder! I must have a strong curry powder because my first batch came out WAY too spicy. I’ll only use half a tablespoon to 1 tablespoon if I make it again.

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